Ingredients for Tomato Coulis
250g Ripe cherry tomatoes, washed and de-seeded
50g Extra virgin olive oil
2g Salt
0.5g Pepper
4g Sugar
Tomato Coulis recipe method
- Liquidise tomatoes
- Pass through a fine chinois
- Hang in muslin for 1 hour
- Mix with olive oil and season
- Place in large bags and vac pac (to remove the air and give the sauce a deep red colour)
Original recipe from a 2 Michelin star kitchen